Cabbage dumplings

Ingredients for 4 servings:

• 650 g flour
• 350 ml mineral water
• ½ tsp salt
• 1 kg sauerkraut
• 4 bratwurst, fried, from the day before

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

(pronounced: Krauts – poodle)

Bring 2 liters of salted water to a boil in a large pot. While the water is heating, mix the flour with the 350 ml of mineral water and the salt to form a smooth, not too stiff dough. Scoop out pieces of dough with a spoon and drop them one by one into the water. Let the flour dumplings stand for 15 minutes. Then remove them. Heat oil in a large pan and fry the dumplings for 2 minutes on all sides. Now add 1 kg of sauerkraut (it tastes best with home-made sauerkraut) and mix well with the dumplings. Then cut the sausages from the day before (if you don’t have any, use freshly fried ones) into pieces about 2 cm long and mix them with the dumplings and the cabbage. Let stand for another 15 minutes over medium heat with the lid closed so that the cabbage develops its full flavor. Serve hot.